Heating a Baking Stone with the Broiler for Pizza Making
Long time lurker, first time poster. I cannot thank the members of this forum with the help and information and i have silently received.
So here's my quandry: If one of the goals of pizza making is to get the oven as close to 830 F as possible, would using the broiler to preheat the oven and baking stone be a good idea? Could I bake off the pizza using the broiler? I know that the broiler generally produces a much more intense heat than the normal burner/elements. Could using the broiler to preheat the stone and heat the oven past its ~550 F mark really happen?
I'm going to damn the torpedoes and go full speed ahead with this one. I've got a ball of dough in ferment and will try several pizzas tonight at varying heights from the broiler, using only margherita toppings. I'll post results as they happen. Let me know if you have any suggestions/input/safety warnings/horror stories about using a similar technique.